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1
In a large saucepan or stockpot, bring the water to a boil.
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2
Add the fish and shrimp, stir, and cook over high heat for about 4 minutes.
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3
(The water will not have returned to a boil.)
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4
With a slotted spoon remove the seafood; place in a bowl, cover, and set aside.
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5
Reserve the poaching liquid.
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6
Meanwhile, in a small skillet mix the oil and flour together, and cook over high heat for about 1 minute, until it sizzles.
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7
Reduce the heat to low, and cook for about 15 minutes, stirring every minute or so, until the roux is a deep mahogany color.
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8
Add the sliced onions to the mixture, stir, and then add the roux and onions to the reserved poaching liquid, stirring constantly.
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9
Bring to a boil, still stirring, and add the rice, stirring well to incorporate it.
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10
Add the remaining ingredients except for the reserved fish and shrimp and the file powder.
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11
Stir, bring the mixture to a boil, then reduce the heat to low.
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12
Cover, and boil gently for 20 minutes.
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13
Stirring, sprinkle the file powder on top, mix and cook for another 5 minutes.
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14
If serving immediately, add the cooked fish and shrimp, return to a boil, and serve.
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15
If serving later, reheat at serving time, adding the cooked fish and shrimp at the last minute to warm them through.
